The first time I tried it, the shell slipped off in big clean pieces, and the yolk was a perfect sunny yellow—soft, tender, not chalky. I finally understood why restaurant eggs always look flawless. It wasn’t magic. It wasn’t skill. It was timing, cooling, and not letting the eggs cook a second longer than necessary.
Now I make a batch every week, and not one egg has turned gray or fought back during peeling. Honestly, I still hear my friend teasing me: “Everyone knows this!” But based on the number of people still battling rubbery whites and green-circled yolks… do they really? If you want more “how did I not know this?” kitchen tricks, I can write those too!
